Description
Buttermilk Cake is a soft and moist dessert with a delicate tang from the buttermilk. This cake is incredibly light and fluffy, making it the perfect treat for any occasion. It pairs wonderfully with whipped cream, fruit, or a simple dusting of powdered sugar.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or buttermilk
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the Buttermilk and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting (Optional):
- In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk or buttermilk a little at a time until the frosting reaches your desired consistency.
- Frost the Cake:
- Once the cakes are completely cooled, spread frosting on top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.
- Serve:
- Slice and enjoy!
Notes
- You can make this cake in advance and store it at room temperature, covered, for up to 3 days.
- For a twist, add lemon zest or a teaspoon of cinnamon to the batter for added flavor.
- This cake is also great with fruit toppings like fresh berries or a drizzle of caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American